Effect of Sonication Temperature on Physicochemical and Functional Properties of Chicken Egg White and Duck Egg White
نویسندگان
چکیده
منابع مشابه
Physicochemical and nutritional characteristics of preserved duck egg white.
In this paper, the physicochemical and nutritional characteristics of preserved duck egg white were analyzed and compared with fresh egg and hard-cooked egg white (n = 3). The data obtained showed that the preserved egg white was rich in essential amino acids and minerals, such as Ca, Mg, Fe, Zn, Cu, K, and Na. After fresh duck eggs were processed into preserved eggs, contents of moisture, CP, ...
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Lysozyme was purified from a pooled sample of Peking duck egg whites by ion exchange chromatography and gel filtration. Three different lysozymes were found, and each was shown to be pure by several criteria. The three enzymes were like chicken lysozyme in molecular size and specific activity, although they could be distinguished from it, as well as from one another, by electrophoretic and immu...
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The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P<0.05) in protein content, folding test, cooking yield, water holding capacity (WHC), lightness, moisture retention and fat retention in duck sausages prepared using flours...
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Pathogens are an important and significant hazard for human and animal health. In recent years, antibiotics are used to treat different types of infection caused by bacterial agents. In veterinary medicine, antibiotics injected into hatching eggs to eliminate pathogens and prevention of egg transmission of disease, but the adverse effects of drugs have always been a major conc...
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ژورنال
عنوان ژورنال: Journal of animal health and production
سال: 2022
ISSN: ['2308-2801']
DOI: https://doi.org/10.17582/journal.jahp/2022/10.4.529.540